Deviled Eggs Recipe
pimento cheese, crispy ham
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Ingredients
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FOR THE TABLE
Method
FOR THE TABLE
- 1
Place 6 large eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then cover the pot, remove from heat, and let stand 9–12 minutes. Drain and cool eggs in ice water, then peel.
- 2
Dice the ham into small cubes and cook in a skillet over medium heat until crisp and browned, about 3–4 minutes. Transfer to paper towels to drain.
- 3
Carefully cut peeled eggs in half lengthwise. Gently remove yolks and place the whites aside.
- 4
Mash the yolks with the mayonnaise, yellow mustard, white vinegar, salt, and pepper until smooth and creamy.
- 5
In a separate bowl, combine the shredded cheddar cheese, cream cheese, and chopped pimentos into a smooth paste; fold in the crispy ham.
- 6
Fold the cheese mixture into the yolk mixture until fully integrated. Taste and adjust seasoning if needed.
- 7
Spoon or pipe the filling into the hollowed egg white halves. Lightly dust with paprika and scatter a few extra crisp ham bits for garnish.
- 8
Chill the assembled eggs in the refrigerator for 15–20 minutes to set the filling before serving.